Whole chicken in a Crock Pot?

Question

I'm cooking a whole chicken in my new crock pot. I'm planning to season the chicken with a little salt & pepper, and to add about a cup of chicken broth in the crock pot, along with some cut up carrots, onions and potatoes.
Is this going to work? Am I forgetting anything? Does anyone have a great recipe for a whole slow-cooked chicken that I should try instead? (please not web-sites, I can look those up myself, thanks)

The crock pot is new, a Christmas gift, so any tips or ideas could help. Thanks!!

Answer 1

What you are planning sounds fine, except you don't need to add the chicken broth. One of the great things about the Crockpot is it creates its own moisture from the food. You won't need to add any. The only time extra liquid is needed is if you are making a stew or soup.

Note: You could add a splash of wine, though, and this would give it some great flavor along with the rest of the stuff you are adding.

Another great chicken recipe for the Crockpot is to put boneless, skinless chicken breasts in it and cover with some barbeque sauce. Cook until the chicken is falling apart. Shred it with a fork, drain the juice, add more sauce to thicken and eat it on a bun. Delicious.

Answer 2

I put a whole chicken (take out the innards first and rinse the bird) in the crock pot, and add water, chicken bouillon, fresh cloves of garlic, celery tops (save the stalks for later) salt, pepper, and poultry seasoning. Simmer in the crock pot for half the day, then add onions, carrots, celery and potato's and continue cooking until all the veggies are tender. Remove the chicken, debone and throw away the skin and icky stuff, then put the meat back into the crock pot and serve. You may want to thicken up the stock with a roux of flour and water mixed up to the consistency of a pancake batter, then put into the crock pot and continue to stir until thickened. Hope this helps!

Answer 3

BUSY WOMAN'S ROAST CHICKEN

1 (6-oz) pkg. stove-top stuffing
1 1/4 cups water
1/4 cup sauterne wine
12 carrots, peeled and cut into 2-inch pieces
1 (4-5lb) roasting chicken
salt and pepper

Prepare dressing according to pkg. directions with 1 1/4 cups water. Set aside to cool. When cool, stir in wine. Meanwhile, in saucepan, cook carrots in small amt. of water for 5 minutes. Drain and place in slow-cooking pot. Rinse and dry chicken; stuff with dressing. Place on top of carrots in crock pot. Sprinkle with salt and pepper. Cover pot and cook on low for 6-8 hours or until chicken is tender. If a browner chicken is preferred, place in baking pan in 400 degree oven for about 15 minutes. Slice chicken; serve with carrots. Makes 6-7 servings

CHICKEN NAPOLI
1 frying chicken, cut up
1 tsp. seasoned salt
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbs. grated Parmesan cheese
1/2 tsp. paprika
1 lb. zucchini, cut into thin slices
1/2 cup chicken bouillon\
1 (4-oz) can mushrooms, drained

Sprinkle chicken with seasoned salt, combine flour, salt, pepper, cheese, and paprika; coat chicken with mixture. Place zucchini in bottom of crockpot. Pour bouillon over zucchini. Arrange coated chicken over all. cover and cook on low for 5-6 hrs. or until tender. Turn control to high. Add mushrooms, cover and cook on high anothr 10 or 15 minutes. Makes 4-6 servings.

Answer 4

what you have sounds fine...but heres some addtions crockpot, poultry

10.00 cloves garlic
3.00 sprigs thyme
3.00 sprigs rosemary
1.00 whole chicken -- 5-6 pounds
1.50 cup dry red wine
3.00 slice bacon -- diced
1.00 teaspoon salt
1.00 teaspoon pepper
1.00 lb red potatoes -- small and
1 halved
12.00 oz baby carrots -- 2 cups
8.00 oz celery root -- 1 inch
1 chunks
8.00 oz boiling onions -- small
1.00 tablespoon margarine -- melted
8.00 oz mushrooms -- 2 cups
1.00 tablespoon cornstarch

Place 3 cloves garlic, thyme and rosemary in cavity of the chicken. Truss chicken and place in ziplock bag. Pour in wine and refrigerate overnight, turning occasionally. Soak top and bottom of pot in cold water for 30 minutes. Meanwhile, over medium heat cook bacon until brown and crisp. Drain on paper towels, reserve drippings. Drain pot. Remove chicken from bag and place breast side up in pot. Add wine, bacon pieces, and sprinkle chicken with half of salt and pepper. Cover with top, place on bottom shelf in cold oven. Set temperature at 450 degrees for 1 1/2 hours. About 30 minutes before chicken is done, in a shallow baking pan toss potatoes, carrots, celery root, onions, and remaining garlic with margarine and 1 tablespoon reserved bacon drippings and remaining salt and pepper. Place on upper shelf in oven, cook 20 minutes, stirring occasionally. Add mushrooms, cook 5 more minutes, until tender and lightly brown. When chicken is done, remove from oven. Remove chicken to platter; pour cooking liquids into sauce pan, skimming off the fat. Spoon vegetables into clay pot, place chicken back on top. Return to oven without cover. Cook 10 to 12 minutes, until skin is brown and crisp. Meanwhile, stir cornstarch into cooking liquids; bring to a boil over medium-high heat. Reduce heat to medium-low; cook about 3 minutes, stirring occasionally, until slightly thickened. Serve chicken and vegetables in clay pot with sauce on the side.

Answer 5

it will work fine. but your crock pot won't hold as much as you think. so don't cut up too much stuff. a small chicken is good.
i like wild rice or even brown rice with all that....yum.